New Year's Black Eyed Pea Dip!

STOLEN! :) 

Zannie's Black-Eyed Pea Dip

Ingredients

• 1 can (14-ounce) Can Black-eyed Peas
• 1/4 whole Onion, Chopped Fine
• 1/4 cup Sour Cream
• 8 slices Jarred Jalapenos
• 1 cup Grated Sharp Cheddar Cheese
• 3 Tablespoons Salsa
• Hot Sauce, to taste
• Salt And Black Pepper To Taste

Preparation Instructions

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
Add all other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they're canned together.) If you do this, you can omit the extra jalapenos.

Christmas Week Food Coma - "Restaurant Food" aka Spinach, Leek and Shrimp Pasta

Because I live my life through my stomach, I've planned out the delicious treats Mike and I will enjoy during our time with the little vegetarian away.

First off, is our fave, "Restaurant Food", or Spinach, Leek and Shrimp Pasta

I amended the recipe I found on Real Simple.


Ingredients:
16 ounces pasta. I usually get bowties or ziti
4 tablespoons unsalted butter
2 leeks (white and light green parts only), cut into half-moons (I've also used one chopped onion and it's great)
kosher salt and black pepper
1 pound peeled and deveined medium shrimp
finely grated zest and juice of 1-2 lemons (We like the lemon flavor a lot, so I use 2)
8 oz cup heavy cream
10 ounces baby spinach (about 12 cups) - I usually get one bag


Directions:
1. Cook the pasta according to the package directions; drain and return it to the pot. 
2. Heat the butter in a large skillet over medium heat. Add the leeks (or onions), ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp, lemon zest and juice, and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
3. Steam the spinach, or you'll have a hard time mixing it all together. I just put the bag of spinach in the microwave for a minute or so to reduce its size.
4. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.




Serve with crusty bread. Yummmy.

Brother's Birthday Brownies

I'm making these this weekend for my brother's birthday dinner Sunday at Mom and Dad's. Chocolate Mint is his favorite (very much not mine :) )

MINT CHOCOLATE CHIP BROWNIES
3/4 c. cocoa
1/2 tsp. baking soda
2/3 c. butter, melted & divided
1/2 c. boiling water
2 c. sugar
2 eggs
1 1/3 c. flour
1 tsp. vanilla
1/4 tsp. salt
1 3/4 c. (10 oz. pkg.) mint chocolate chips

Heat oven to 350 degrees. Grease a 9 x 13 inch pan. In large mixing bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in mint chocolate chips.
Pour into prepared pan. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan. Cut into squares. About 36 brownies.

Sweet Potato Chili with Avacado Cream Sauce

Yet another recipe that can be made to be diet friendly. This is what we're having for dinner tonight, but I just finished a gym workout - elliptical at the gym on strength program, only 1.18 miles, but I burned 301 calories. That program is a killer. It's 45 seconds of level 22 resistance, then 15 seconds of level 55 resistance, for 30 minutes. I'm super starving now! But alas, I ate my yogurt after lunch today, cuz I was hungry then, so I have nothing to eat now before the show tapes. BUT I will be putting the below deliciousness in my face by 945p tonight, I guarantee that! And thanks to Hubby for cooking dinner SO MUCH lately.

Here is is:

Sweet Potato Chili with Avocado Cream Sauce:

2 Tbsp Canola or Olive Oil
1 medium Onion, chopped
4-8 cloves of minced Garlic
4 cups Sweet Potato or yams (about 2 medium sweet potatoes), peeled, 1/4 inch diced
2 tbsp. Chili Powder
1 tsp Cumin
1 cup stock (we use veggie, but you don't have to) or Water
2 - 15 oz. cans Diced Tomatoes (undrained)
2 - 15 oz. cans Beans (kidney, pinto or red; undrained)
Cilantro or Radish Sprouts (for garnish)

Avocado Cream Sauce:
1 ripe Avocado, mashed
1/2 cup Plain Yogurt (fat free, if you're so inclined)
- whip together until smooth, and add salt and pepper to taste. You can also add some lime juice for added delicious.


For the chili:

- Heat oil in large skillet over medium-high. Add onion and saute for about 7 minutes, stirring frequently, until onions are translucent. Add garlic and sweet potatoes, stir and saute for about 4 minutes. Sprinkle with chili powder and cumin, and stir to coat veggies in spices. Stir in the stock (or water), scraping the brown bits from the bottom of the skillet.
- Stir in tomatoes and bring to a boil, then reduce heat to medium, cover and simmer for 10 minutes. Stir in beans, then re-cover and simmer until sweet potato is tender, about 5-10 minutes.
- Top bowls of chili with cheese (NON-diet version), and the avocado cream. You'll love it!

Cheesy Broccoli Tofu Casserole

This is technically "diet food", but if you make it with non-diet ingredients, it's delicious as well. I just had some for lunch and wish i had more, which is why I took to saving this on our blog! MMM. I want more NOW!

1 cup instant brown rice (or brown or white rice, cooked ahead)
20 oz. chopped broccoli, thawed
1 pkg. light-firm tofu (or just firm tofu), cubed
1 can Healthy Requests Cream of Mushroom Soup (or just Cream of Mushroom)
4 oz 2% Milk Velveeta (or regular)
1/4 cup skim (or whatever kind) milk
1/2 cup chopped onion
2 cloves garlic, minced
4 tsp olive oil
1/2 tsp black pepper

Preheat oven to 350.
Saute tofu, onion and garlic in olive oil over Med heat, until onions are clear.
Combine all ingredients in a bowl, and toss to mix.
Coat a 2 qt. Casserole dish with non-stick spray, and add ingredients from bowl.
Bake 45 minutes.

Stir Fry Beef and Snap Peas, Part 2

Yeh, Bland as hell.

However I found another recipe I'm stealing ideas from and so therefore, the next time I make this, this is how I shall do it:

Taco Soup!

Taco Soup!

1 lb. ground beef, turkey or 1 pkg. Veggie Crumbles
1 pkg. of ranch dressing mix (or 2 tbsp. and 2 tsp. of homemade)
1 pkg. of taco seasoning (or 2 tbsp. and 2 tsp. of homemade)
2 cans of chili beans, undrained
1 can of corn, undrained
1 can of Rotel, undrained
1 can of tomato sauce (if you like it thinner, use two cans)

Brown the meat of your choice with onions in a big saucepan,  then add the two seasoning packages. Then, pour all of the beans, corn, and Rotel cans into the pot. You want to use the juice too. Let it simmer for 1 hour, stirring occasionally. Then, it's ready to eat. Serve with shredded cheese and sour cream.



Recipe for homemade Ranch Mix: 

1/2 cup dry buttermilk (can use regular powdered milk, but I'm not sure how that would affect taste/texture)
1 T. dried parsley flakes
1 tsp. instant minced onions
1 tsp. dill weed
1 tsp. garlic salt
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. salt (I didn't add it)
1/4 tsp. pepper 

**I just keep this in the fridge in a sealed container and it's perfect! 2 tbsp + 2 tsp = 1 packet
Mix with sour cream for dip, or mayo for dressing. 


Recipe for homemade Taco Seasoning: 

6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1/8 teaspoon cayenne pepper
Mix all ingredients in air-tight container. 2 tbsp + 2 tsp = 1 packet of taco seasoning. 
For taco meat, mix spices into cooked meat with 1/2 cup water.  

Pumpkin Brownie nomz

I stole this from a re-pin by my dear friend, Jyl Hartin, who has made this hellish week for me a little bit more bearable. 

I'm a comfort eater. 

 

Pumpkin Chocolate Chip Brownies

Printable Recipe
Yield: 24 small brownies
1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips
Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.
Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

Enchiladas, how we do 'em

I'm posting this for my dear friend, Compton, who is in Ecuador! This is how we make enchiladas these days. High maintenance but totally worth it:

Chili Gravy - 2 cups: (we sometimes double it, because I prefer to do a whole pan of enchiladas instead of just 8, as the recipe calls for. Wusses.)
1/4 cup Vegetable Oil
1/4 cup Flour
1/2 tsp black pepper
1 tsp salt
1 1/2 tsp garlic powder
2 tsp ground cumin
1/2 tsp ground oregano
2 Tbsp Chili Powder
2 cups broth of your choice, or water (we've been using water and it's been great!)

Directions:
1. Heat the oil in a small saucepan over medium-high heat. Stir in flour, and continue stirring for 3 to 4 minutes, until it turns into a light brown roux.
2. Add the dry ingredients and cook for 1 minute, constantly stirring and blending all ingredients.
3. Add broth or water, stirring until the sauce thickens.
4. Reduce heat to low, and simmer for 15 minutes, or until sauce is thickened.


**we will also sometimes pour this sauce over frozen burritoes, top with cheese,  and bake in the oven.

Cheese and Onion Enchiladas

1/2 - 1 cup vegetable oil
8 corn tortillas (we usually use 12 - 16)
3 cups shredded cheddar (or whatever cheese you want!)
1 med. onion, diced
2 cups chili gravy

1. Preheat oven to 450.
2. Pour the oil in a small skillet and heat over med-low. Heat the tortillas one at a time. Wrap in paper towels until all tortillas are heated.
3. Pour 1/2 cup of chili gravy into the bottom of a greased 9x13 baking dish.
4. Fill tortillas one at a time with 1/4 cup cheese and 1 tbsp onion, and roll. Place in baking dish, seam side down. Repeat with remaining tortillas.
5. Pour the remaining chili gravy over the enchiladas, and sprinkle the remaining cheese and onions on top.
6. Bake 10 minutes, or until sauce is bubbly and cheese is melted.


Alternate filling:
Black bean and Corn

2 tablespoons vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 jalapeno chile, minced (I omit this. Can't handle the spicy)
Coarse salt and ground pepper
2 cans (15 1/2 ounces each) Black beans, drained and rinsed
1 package (10 ounces) frozen corn

1. Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes.
2. Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes.



AND the Ecuadorian Recipe I want to try now (though my hunnys hate bananas, so IDK about the plantains at my house):
Bolon de Verde con Queso

Ingredients:

4 green plantains, peeled and cut in medium sized chunks

4-5 tbs butter or lard

2 tbs oil, canola or sunflower

1 tbs hot pepper or chili powder

1 tsp cumin

1 cup grated cheese and/or 1 cup cooked chorizo or chicharrones

Salt to taste

Preparation:

1. Melt the butter or lard over medium heat in large sauté pan
2. Add the plantain chunks and cook for about 40 minutes or until they are very soft, turn them about every 10 minutes, they should be slightly golden but not too crispy.
3. Sprinkle the cooked plantains with the chili powder, cumin and salt.
4. Transfer the plantain pieces to a bowl, do this while they are still hot (but be careful not to burn yourself).
5. Mash the plantains using a wood masher – or just a regular potato masher – until you obtain chunky dough like consistency.
6. Form balls slightly smaller than the size of a tennis ball with the dough.
7. Make a hole in the middle of each ball and fill it with the cheese or chorizo or chicharrones, gently press the filling into the hole, cover the filling and reshape it back into a ball shape.
8. Heat the oil over high heat, add the stuffed plantain dumplings and fry them until they are golden and crispy on each side.
9. Transfer to plate lined with paper towels to drain the grease and serve immediately.

Fish taco marinade

• Marinade
• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound tilapia fillets, cut into chunks
• 
  

  To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours. 

Will probably omit the hot pepper sauce so it can be added at the end. MMMM. 

Might also try this on shrimps!

Chicken Tacos with Mango Avacado Salsa

We made this last night for dinner and it was SO GOOD.

To make it veggie for Hann, I got the Morningstar "Chicken Strips" and treated them like regular chicken.

The only thing I'd change from the recipe is to cut the chicken into strips before you saute, so it doesn't take as long to cook. I had trouble with the middles getting done, cut into strips and it worked perfectly.

Also, we subbed flour tortillas for corn, and had Mexican rice and Black Beans on the side.

YUMMM!

Chicken Fried Rice

Okay, it's still not fun to get up in the morning and cook dinner. Today's was a little bit better, but only because I intended on making it yesterday, and then realized that we didn't have most of the ingredients I needed. So I just made the rice yesterday AM, they say it's better to use left over white rice to make fried rice anyway, and then got up and stir fried this AM.

Here's the recipe and instructions:

Chicken Fried Rice
*PS: You could easily make this vegetarian by substituting fried Tofu for chicken, or replace the chicken with whatever kind of protein you prefer: Beef, pork, shrimp, etc. Make it vegan by subbing tofu for protein, and omitting eggs and Oyster Sauce)

Ingredients:

2 chicken breasts (or whatever protein you prefer)
1 tsp + 2 tsps. Sesame Oil, divided
1/2 onion, diced
1 garlic clove, minced
4-6 cups white rice, cooked and cooled (overnight for best results)
1 - package stir-fry veggies
2 tbsp + 1/3 c. Soy Sauce, divided
2 tbsp Oyster Sauce (omit for vegetarian)
2 eggs


Cook your protein thoroughly and set aside. Here's how I did mine:
Defrosted chicken breasts and cut into strips. Sauteed chicken in about a teaspoon of sesame oil in a large skillet, over med-high heat for about 10-15 minutes, until thoroughly cooked and all water had evaporated.
While the chicken was cooking, I scrambled the eggs in a small skillet until cooked and set aside.

Heat remaining 2 tsps Sesame Oil in wok over med-high heat. Once heated, cook onion and garlic in the oil until onions are soft, about 5-6 minutes. Add chicken (or other protein), 2 tbsp soy sauce and cook another 5-6 minutes. Add packaged stirfry veggies (or veggies of your choosing), and cook 5-6 more minutes, or until veggies are heated thoroughly. Add in cooked rice and remaining 1/3 cup soy sauce. Cook and stir until heated and mixed through. Finally, add in egg and oyster sauce and stir well. Rice is done when it's thoroughly piping hot.

Should serve about 4 as a main dish, more as a side. Great with dumplings or spring rolls :)


We'll see how it does in leftover form here in a few minutes. What I tasted this AM packing it up was GOOOOD :)

Stir Fry Beef and Snap Peas

I got this recipe from Dinner Tonight, a Martha Stewart email blast that send easy dinner recipes daily. Hubs loves beef, or as he calls it "donkey", so I thought I'd give this a shot.

I haven't actually eaten my dinner portion yet, so it's hard to give feedback on the finished portion, but I had a small tasted while I was boxing it up this morning and it seemed bland. It made a great "gravy" once the beef was added back in, but it really didn't have that much flavor, so I'm expecting the final product to be kinda bland and boring.

Here's the link to the original recipe: http://www.marthastewart.com/316050/beef-stir-fry-with-snap-peas?czone=food%2Fdinner-tonight-center%2Fdinner-tonight-main-courses

I'm going to do some research later to see how to spruce up the sauce some... I'm thinking maybe soy sauce and some Chinese 5 Spice... But we'll see :)

Housewife for a Day

So, our reality shifted a little today... it was weird/nice/weird, but we made out okay... Mike had an impromptu job come up and spent the day in town working. I, however, am on vacation this week, so I was at home all day, only not working like Mike usually does. I had the Casey Anthony trial to keep me occupied, did some laundry, scooped out cat boxes, took out trash and recycling and took bins to the curb. And I cooked dinner. It was a super easy meal, but also delicious!

We had frozen chicken breasts already, and I was craving some veggies, so I decided on some kind of baked chicken, mashed potatoes, and corn-on-the-cob. Easy-peasy. But here's the baked chicken I made:

Juicy, Crunchy Baked Chicken

Frozen Chicken Breasts (as many as you want) = thawed and patted dry (I neglected to pat them dry and I think the mayo/breadcrumbs would've stuck better had I done this)
Mayo, real or reduced fat/calorie
Breadcrumbs, Italian (or plain ones with some Italian herbs mixed in)

You can tell it's easy because it really only has 3 ingredients! Don't let it fool you!

Also, quit looking at me like that, re: Mayo. I love Mayonnaise. I don't care if you think it's gross. You really can't taste it that much here anyway, and I heard it's the super secret recipe for keeping the chicken moist. (What, you hate that word too?! Pshaw)

Coat each piece of chicken with Mayo, about 2 tsp. per breast, depending on the size.

Dredge in Breadcrumbs

Bake at 425, on a broiler pan with a rack (I bet this would do great in the toaster oven, but I used a small cookie sheet with a cookie cooling rack and it worked great). Cook until internal temperature is 170 (20-35 minutes, depending on the thickness). The outside will be crispy and good, and if you can keep from cutting the breast to check done-ness, none of the delicious juices inside will leak out.

Enjoy!

Bean Salad Yummmm

It's pool/cocktails/beginning of vacation day!

I made the Chick Pea Salad for sandwiches, and also made some Bean Salad to go with. I can totally eat vegan if forced to, especially if it involves eating beans. I love beans. Didn't know that about me? Where ya been?


Bean Salad
1 can chick peas, drained
1 can kidney beans, drained and rinsed
1 can green beans, drained
1 can wax beans, drained

1 cucumber, peeled, seeded and chopped (I keep the pieces big as hubs doesn't like cukes and that way he can eat around them)
1 red pepper, diced
1 onion, diced
2 stalks celery, diced 
1 bunch fresh parsley

Dressing:

1/2 cup sugar
1 cup Apple Cider Vinegar
1/2 cup vegetable oil (DON't use Olive Oil, for some reason... I'm guessing because it'll solidify in the frige) 
black pepper, to taste
 
Combine all beans and diced veggies in a big bowl. 
In a small, separate container, combine dressing ingredients and whisk until thoroughly mixed.
Pour over beans and veggies and mix well so everything is blended together.
I let it sit overnight and it turned out great. Will stay good for several days in the frige, if it lasts that long. I'm about to polish off my second bowl, and my friends aren't even here yet!


My Nanner is on her way to Nashville for the start of Summer vacation. I hate when she misses out on deliciousness at home, so I'm pledging to make this again, along with the Chick Pea Salad, when she gets back! I'm wondering how the Chick Pea Salad will do as a "melt"... Like think a tuna melt, with chickpeas instead of fish...

Maybe I'll try it tomorrow for lunch, if there's any left.

Also, I picked up Mike's Hard Strawberry Lemonade and Mikes Margaritas to sip on by the pool. Feels like a girl drink kind of day. I wasn't feeling beer...

Hump Day Mexican

I'm totally engrossed in the Casey Anthony trial... Though I totally overslept this AM and missed the first hour/hour-and-a-half of witnesses. And I intended on getting up early too to tackle dinner for tonight... and even though I overslept, I got up and made some Mexican food. I really need to go to the grocery.... Anyway, I made some beans:

Mexican Beans: 

2 cans Pinto (or Black, if you're so inclined) Beans
1/2 a medium or large onion
1 TBSP Olive Oil
Taco Seasoning (I will also give this recipe... MSG free!)

Heat olive oil over med-high heat in a medium sauce pan. Add onion, and sautè until the onions are slightly clear, about 5 minutes. Add cans of beans, including liquid, and continue heating until beans are bubbly. At this time, add 1-2 tbsps (to taste) of Taco Seasoning. I find that the longer the beans simmer, the better the tastes absorb and meld. Also, allowing them to simmer a bit allows some of the liquid to evaporate, and leads to a thicker bean sauce. Also, if you squish some of the beans on the bottom of the pan and stir thoroughly, that helps the sauce thicken up.


No MSG, Homemade Taco Seasoning!
I find this seasoning to be tastier than packaged taco mix... Plus, it's better for you, because it contains ALL spices, and no chemical preservatives!

6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1/8 teaspoon cayenne pepper (or more if you like spicier)

Combine all spices in a container with a tight-fitting lid, and shake well! To make taco meat, add 7 teaspoons (or 2 tbsp + 1 tsp), and 1/2 cup water to cooked meat of your choice (ground beef, turkey, chicken, or veggie crumble), or use it to "mex-up" any other dishes! YUM!


I grilled up some chicken breast tenderloins with some habenero seasoning my Mom gave us, and made Mexi rice, so I shall be dining on chicken tacos, beans and rice tonight at work!

And of course, boss-lady is ordering pizza. I could've totally gone for pizza, but not now that I have my deliciousness with me!

Now for the wait til dinner time. My tummy is grumblin' already!

Tummy grumbles...

Still haven't worked out my work-week fooding... but Hann gets out of school tomorrow, so hopefully that makes it easier? Idk.

My girlfriend Sadie is coming over Friday for a pool/cocktails day, and I always like to make food for when she comes over. For by the pool, I'm going to try this:

Mashed chickpea salad sandwich is a healthy vegetarian sandwich that is a little similar to a tuna sandwich.

Ingredients:

• 1 16 ounce can chickpeas
• 1/3 cup mayonnaise (use vegan mayonnaise for a vegan version)
• 2 tsp mustard
• 2 tbsp sweet relish
• 1 rib celery, minced
• dash salt and pepper, to taste
• lettuce greens
• sliced tomato
• sandwich bread (lightly toasted is best)

Preparation:

Mash together the chickpeas, mayonnaise and mustard until chickpeas are mostly smooth but still slightly chunky. Add relish, celery, and a bit of salt and pepper. Assemble sandwiches with chickpea salad, lettuce and tomato slices on lightly toasted bread.
Makes about three chickpea salad sandwiches or two servings of chickpea salad. 

We struggle lots with travel-able food for Hannah being a veggie... you can't eat PB&J all the time... But after trying the recipe above, I might alter it some to mimic our favorite tuna salad, adding in some banana peppers. Yumz.

For dinner tonight, I'm going to bite the bullet and pick up El Myr. Though it'll be rough to not stay and have a beer, or several, I'll to-go order it and eat at my desk. I love El Myr.

Nail it down...

I still haven't mastered the work-week lunch situation I have... I actually was able to work 2 "regular" days last week, so it wasn't an issue then, but I'm back at it this week with my "weird" hours, and am going to have to figure something out.


Last week, we took advantage of being able to have dinner together and Mike grilled out. We had burgers and these grilled veggies:

1 small eggplant, cut into 3/4 inch thick
slices
2 small red bell peppers, seeded and cut
into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced
Directions:
1. Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
2. In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
3. Preheat an outdoor grill for high heat.
4. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

There were some leftover veggies so today, before work, I diced up the leftovers, boiled some pasta, cooked some chicken breasts, and tossed it all together with Parmesan cheese. We'll see later how it turns out... I really liked how the veggies turned out... the lemon juice combined with the fresh basil is delish. Fresh basil is key, I think, as the fire from the grill really brought out the flavor.

Now let's see what I come up with for tomorrow.

Even though, Rocky Mountain Pizza has a ScoutMob deal right now for 50% off. However, eating out doesn't bode for beach vacations.

Work Lunch, yeh?

Well, I've still not figured anything out, as I've been sick, and too dang tired to get my ass to the grocery.
So, alas, today I'll either go grab somethign (and not save money...) or eat the soups i have in my drawer.
I'm going to MAKE myself go tonight after work... as I have to be up early to attend a meeting before my shift starts. Also, meeting my great friend, Jen, for lunch between meeting and shift starting, for some yummy La Fonda, so dinner tomorrow won't have to be too interesting.

I still am fighting this stupid cold... I've been taking Zinc every day, and I'm full up on decongestants and expectorants. Yuk. I can't wait to feel back to myself again.

Work Lunch!

AHHHH, So I've started a new job, and the hours are a little off, therefore causing me to adjust my normal feeding schedule. I'm not an infant, so this shouldn't matter so much, but coming up with stuff to bring in everyday is more challenging than when I could just have last night's leftovers. Now, I'm not at home to have dinner, so that gets rid of said leftovers, and EFF if I'm going to buy lunch everyday.
I did the first day at the Station Break... Turkey Meatloaf and Mashed Taters. Not worth the 5.50 I paid for it, but I didn't starve. I did decide I wouldn't be dinnering down there anymore, and the next day, I brought in a Publix sub, and ate the other half the next night. That was unsatisfactory because it was SOOOGGGGGGY, and I"m not sure if it's from the mini-fridge here at work, or just a failed sub.

Today, I got a pre-made salad from Kroger, and some cup-a-soups to keep here in my drawer, but I'm still at a loss on how to handle meals now. I'm going to the grocery tonight, and I think for tomorrow, I'll make some grilled chicken and rice... maybe some veggies. I think the key will be to make something at home before coming in each day... and figure out something to eat at home before work. Also, some midnight snackings for when I get home, migth be good... I know you're not supposed to eat right before bed, but when I have dinner at 6p, and then work until 11, I can't help but be hungry...

I hope I can figure this out :)